METHOD OF PRODUCING SOYA PROTEIN PRODUCTION, MAINLY, SOYA CHEESE Russian patent published in 2002 - IPC

FIELD: food industry, particularly, production of products from soya milk. SUBSTANCE: method involves curdling of soya milk with a coagulant in presence of neutral salts of strong acids slowing down the process of coagulation of proteins-globulins taken in amount of 0.04-2.5% from mass of soya milk. Curdled mass with temperature of 68 C is subjected to pressing for separation of whey. Such neutral salts of strong acids as a crystal common salt or its aqueous solution may be used, and it may be introduced in soya milk before curdling. Soya milk may be heated up to 75-110 C before curdling. Complex coagulants having lactic acid in its composition may be used for curdling. Coagulant is gradually introduced at slow mixing in hot soya milk in ratio 1-2% from mass of soya milk. Food additives, for example, sea kale, caraway, garlic, greens, etc may be introduced, before pressing, in preliminarily ground curled mass after filtration. After pressing prepared soya cheese is cooled up to temperature of 18-20 C and subjected to vacuum-formed package. EFFECT: improved structure of tofu type soya cheese. 14 cl, 1 tbl, 3 ex